Crush 24 Biscoff cookies into fine crumbs. Combine cookie crumbs with 4 tablespoons melted butter in a bowl, then press into a 9-inch springform pan. Chill for 15-20 minutes.

Beat 16 ounces softened cream cheese until creamy. Gradually add 1 cup Biscoff cookie butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Mix until well combined.

In a separate bowl, whip 1 cup cold heavy whipping cream until stiff peaks form.

Gently fold the whipped cream into the cheese mixture until fully combined.

Spoon the cheesecake filling into the chilled crust, spreading it evenly.

Cover the cheesecake and chill for at least 6 hours, preferably overnight.

Remove cheesecake from the refrigerator and drizzle with additional Biscoff cookie butter. Slice with a hot knife for clean servings.